Auntie’s Apple Pie
One of my old-timer favorite pies is my Aunt’s Apple pie, which is really special, and of course my friend’s favorite. In March, it is when I miss my aunt the most because every year she used to bake me one for my birthday…
This recipe is very easy to make, and the crust, which is the most important part of a pie, is amazing. I can guarantee this recipe is going to be your favorite.
Homemade apple pie is a classic, and you can eat it any time of year. If you have never made apple pie, don’t feel afraid, this recipe is very easy to make and the best thing is you can use cherries, berries or even peaches instead of apples.
One of my favorite apple to use are the sort Gala because is especially sweet and reminds me to snow white, nevertheless, you can always pick a less sweet apples, but of course, this will depend on how sweet you want your pie to be.
You can do this pie, not just with apples, but also with cherries and berries, all of them are amazing, but apples are the ones, at least for me.
- 7-8 Apples Small, peeled, sliced and cored
- 320 grams Flour
- 200 grams Butter Cold
- 100 grams Sugar
- 1 Egg
- 1 tsp Vanilla Fresh or Extract
- ¼ tsp Salt
- 1 tsp Cinnamon
- ½ cup Brown Sugar
- 2 tbsp Lemon Juice
- Combine in a large bowl using a pastry blender or a fork, 300 grams of flours, butter, 100 grams of sugar, the egg and the vanilla and the salt.
- Finish the dough by hand. Form the dough into a disc and wrap in saran wrap and refrigerate for at least 2 hours. It’s very important to work with cold dough.
- In a large bowl, toss apples in lemon juice, 20 grams flour, and the brown sugar. Set aside.
- Divide the pie dough in two; roll out the first half and cover the pie form, and add the apple mix.
- Roll out the remaining pie dough. Cut into strips 2 cm. Place one layer of strips across the pie, over the apples, spacing strips about 1 cm apart. Do not press the edges down.
- Bake for 30-35 minutes, or until the top is golden brown and juices are bubbling. Served with vanilla ice!